Jewish bread pudding

6 Servings

Ingredients

QuantityIngredient
8slicesStale white bread
cupMilk
4tablespoonsButter
½cupSugar
2Eggs -- beaten
½cupSherry
¼teaspoonNutmeg
¼teaspoonCinnamon
½teaspoonSalt
1cupRaisins -- seedless

Directions

Cut the bread into small cubes (there should be about 2 cups). Scald the milk and add the butter; pour over the bread cubes. Let soak for 10 minutes, then blend in the sugar, eggs, sherry, nutmeg, cinnamon, salt and raisins. Pour into a 1½ quart buttered baking dish and place in a pan of hot water. Bake in a 375 degree F. oven 1 hour or until a knife inserted in the center comes out clean. Serves 6. This bread pudding is from The Art of Jewish Cooking by Jennie Grossinger.

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